Creamy Sun Dried Tomato Pasta

**Pictures to come later today!**


1 1lb box of Barilla Pasta

1 8 oz pkg. mushrooms, cleaned and sliced
1 Tbs. butter
1 Tbs. olive oil

1 - 2 boneless skinless chicken breast, diced
3 slices prosciutto cut into strips
1/2 stick butter

1 tsp. minced garlic
ground pepper to taste
1/2 cup sun dried tomatoes packed in oil - do not drain
1/2 cup flour
1 can chicken broth
1 pint 1/2 and 1/2 (you can use cream for a richer sauce or milk for a less fattening sauce)


1. Cook pasta according to package instructions.

2. Saute mushrooms in butter and olive oil until slightly browned, remove from pan.

3. Cook prosciutto and diced chicken in 1/2 stick of butter until chicken is done and bacon is a little crispy. Then add garlic, pepper and tomatoes in their oil. Stir until well mixed.

4. Still at a high heat and continually stirring, add the flour a little at a time until everything is coated and the butter/oil is mixed in. Then add broth little by little - the mixture will become very glue-y. When broth is completely incorporated start adding cream a little at a time - stirring constantly.

5. Add mushrooms back into sauce and serve over pasta!

Delicious with fresh basil or parsley sprinkled over it and fresh parmesan cheese.


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